CHEESE PUFFS
"I found this recipe in one of my mother's old cookbooks and updated the flavor by adding cayenne and mustard," recalls Jamie Wetter of Boscobel, Wisconsin. "Tasty and quick for this busy season, these tender, golden puffs go together in minutes and simply disappear at parties!"
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 4 dozen.
Number Of Ingredients 9
Steps:
- In a large saucepan, bring the water, butter, salt and cayenne to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Stir in Gruyere and mustard. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Sprinkle with Parmesan cheese. Bake at 425° for 15-20 minutes or until golden brown. Serve warm or cold.
Nutrition Facts : Calories 68 calories, Fat 4g fat (2g saturated fat), Cholesterol 45mg cholesterol, Sodium 120mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.
CHEESE PUFFS
Steps:
- Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper.
- In a saucepan, heat the milk, butter, salt, pepper, and nutmeg over medium heat, until scalded. Add the flour all at once and beat it vigorously with a wooden spoon until the mixture comes together. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with the steel blade. Immediately add the eggs, Gruyere, and Parmesan and pulse until the eggs are incorporated and the dough is smooth and thick.
- Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1 1/4 inches wide and 3/4-inch high onto the baking sheets. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.) Brush the top of each puff lightly with egg wash and sprinkle with a pinch of Gruyere. Bake for 15 minutes, or until golden brown outside but still soft inside.
CHEESE PUFFS WITH SALSA CREAM FILLING
Make and share this Cheese Puffs with Salsa Cream Filling recipe from Food.com.
Provided by Sharon123
Categories Southwestern U.S.
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425*.
- Grease 2 baking sheets.
- To make dough: In a heavy 2 qt.
- saucepan, combine 1 cup water with butter, salt, pepper,and nutmeg.
- When butter has melted and water is boiling, remove pan from heat andd beat in flour all at once with a wooden spoon.
- Stir vigorously until the mixture forms a ball and leaves sides of pan.
- (If it doesn't, return pan to heat and beat hard 1 to 2 mins., until it forms a ball).
- Off of the heat, beat in 4 eggs, 1 at a time until each is thoroughly incorporated.
- Beat in 1 cup of grated cheese.
- Transfer the dough to a pastry bag fitted with a plain 1/2" tip.
- Pipe rounds on the prepared baking sheets, each about 1 inch in diameter, 1" high, and 2" apart.
- With a pastry brush, very carefully brush the tops of the rounds with some of the egg wash, being sure not to let any drip onto the baking sheets.
- (It will act like glue and prevent puffs from puffing).
- Sprinkle the remaining cheese over the tops of the rounds.
- Bake for 20 to 25 mins.
- or until golden and crisp.
- Remove from the oven and turn off the oven.
- With the tip of a small, sharp knife, pierce the top side of each puff, then return the baking sheets to the oven to dry for 10 mins.
- Remove and let cool on wire racks.
- While the puffs are baking or as they cool, make the filling: Drain the salsa.
- In a bowl combine the cream cheese with half of the drained salsa.
- Add salsa to taste.
- With a small sharp knife, cut off the top half of the puffs.
- Spoon filling into each puff and place the tops of the puffs back on.
Nutrition Facts : Calories 476.3, Fat 36.5, SaturatedFat 21.7, Cholesterol 271.9, Sodium 1040.5, Carbohydrate 21.1, Fiber 1.5, Sugar 2.3, Protein 16.8
CHEESE PUFFS (GOUGERES)
Light, airy, cheese puffs are a versatile addition to a meal or appetizer plate. Tiny, they're like soup nuts. Larger, they pair well with beer or wine. Even bigger, they can be split and filled with ham, chicken, tuna salad, or even more cheese! These are easier to make than the recipe sounds, yet the result looks impressive enough that you can tell your friends you slaved over them.
Provided by Carolyn Bunkley
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 1h25m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Combine the flour with the salt, black pepper, thyme, chili powder, and cayenne pepper in a large bowl.
- Put the milk and butter in a large saucepan and bring to a boil. When the butter melts, turn heat to low. Add the seasoned flour all at once. Stir vigorously with a wooden spoon until the dough forms a ball. Remove from heat.
- Separate the white and yolk from one egg, reserving the yolk for glazing.
- Put the dough into a large mixer bowl. Beat at medium speed for one minute. Then beat in one egg and the extra egg white. Beat until completely absorbed into the dough. Then add the remaining 4 eggs, one at a time, waiting each time until the previous egg is completely absorbed. After all 5 eggs (plus the one egg white) have been incorporated, the dough should be smooth and satiny.
- Add the Parmesan and Gruyere cheeses, and pepperoni if you are using it. Incorporate thoroughly into the dough.
- Use a pastry bag to pipe dough onto 2 ungreased baking sheets. You can also drop dough from a teaspoon. For tiny puffs, mounds should be about 1/2 inch in diameter. From small appetizers, mounds should be 1 inch in diameter. For puffs large enough for filling, mounds should be 1 1/2 inches in diameter. Keep the size of the puffs uniform so they bake properly. Space puffs about 1 inch apart.
- Beat the remaining egg yolk with 2 tablespoons of milk to make a glaze. Lightly brush the tops of the puffs with glaze before baking. Sprinkle tops with your Parmesan cheese.
- Bake in pre-heated oven for 10 minutes (5 minutes for tiny puffs). Reduce heat to 300 degrees F (150 degrees C). Bake 10 minutes more for tiny puffs; 15 to 20 minutes longer for medium or large puffs, or until puffs are golden brown. Test by removing a puff from the oven and breaking it open. The inside should be baked through. If it is still doughy or wet, bake another 5 minutes.
- Remove pans from oven and leave puffs on pans until cool enough to serve.
Nutrition Facts : Calories 219.3 calories, Carbohydrate 9.5 g, Cholesterol 130.8 mg, Fat 15.9 g, Fiber 0.4 g, Protein 9.7 g, SaturatedFat 8.7 g, Sodium 326.9 mg, Sugar 1.3 g
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AVOCADO, CREAM CHEESE, AND SALSA-STUFFED PUFF PASTRIES
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- Preheat oven to 400F and prepare two baking sheets with either parchment paper, Silpat liners, or spray them well with cooking spray.
- Thaw one large square of puffed pastry for about 10 minutes. Flour your countertop or working surface and roll out the pastry square as thinly as possible. With a pizza cutter or knife, slice the puffed pastry into approximately 2-inch by 2-inch squares. From the one thinly rolled large sheet of frozen puffed pastry, I created 18 squares.
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